Teriyaki Chicken

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Teriyaki Chicken

This teriyaki sauce is a Japanese sauce that can be used on chicken or beef. It is a sweet sauce. I learned the recipe from a Japanese friend. One of the benefits of world travel besides the people you meet is the recipes you collect from different cultures. Our family enjoys international foods year round. This is just one of those dishes that has become a weekly addition to our menu because we love it so much. Teriyaki sauce is easy to make. My husband has learned how to make this dish because it is his favorite dish. (See Bulk Recipe Below to feed a crowd)

Baste your drumsticks, winged drummettes, beef strips, chicken strips or shish kabobs before baking and your meat will stay tender and taste sweet. Large drumsticks will need to be basted every 15 - 20 minutes. Sometimes I combine this sauce with Bar-B-Que Sauce half and half for an added variety. Then I call it Glorified Chicken, makes a sort of sweet and spicy sauce.

Teriyaki Sauce Recipe

Watch the video below to see how the sauce is made. Starting with the right consistency is important in order for your sauce to thicken. (view video below)

Mix together in a sauce pan stir until slightly thickened

3 Tablespoons cold Water

3 Tablespoons Corn Starch

Then add to the above mix:

1 1/2 cup of Soy Sauce

1 Cup Brown Sugar

1/3 Cup of Vinegar

1 teaspoon of Garlic powder

1/2 teaspoon of Ground Ginger

1/8 teaspoon of Ground Black Pepper

Cook on the stove top medium/high heat until mixture comes to a full boil and thickens. Do not overcook. Baste your meat before baking. Meat should be thoroughly thawed or the sauce will be washed off in the baking time. Larger meats such as drumsticks may need more basting during the baking.

Cooking time varies depending on the size of your meat. 45 minutes for drumettes up to 1 1/2 hours for large drumsticks. Bake at 350°

Cooking Rice

We always serve rice with Teriyaki Sauce and like to save some of the sauce to flavor the rice. I like to use long-grain rice. Some people like their rice sticky but I prefer it to be dryer. The stickiness is actually starch. Most of our diets have more than enough starch anyway so I like to rinse it out of the rice under hot water as demostrated in the above video. You will notice the water is kind of cloudy then later runs clear as the extra starch is washed off. Bring water to a full boil, add some salt, a tablespoon of butter to prevent the rice from sticking, then add the rinsed rice, stir once thoroughly, cover, and let simmer on the lowest setting until all the water is absorbed.

Measure 1 part rice to 2 parts water.

Examples:

Rice for two people: 3/4 cup rice, 1 1/2 cup water

Rice for 3 - 4 people: 2 cups rice, 4 cups water

Rice for 7 - 9 people: 3 cups rice, 6 cups water

Dinner is Served!

Teriyaki Chicken For a Crowd

I made this recipe for a church function and it was a hit. Everyone loved it and many of the men came back for seconds. The church purchased 480 wings & drummetts in bulk. It took two days to thaw the meat. I prepared the sauce two days before the event. The night before I placed the wings in the baking pans smothered in sauce. The afternoon of the event I placed them in the ovens, two extra large pans in each oven. They were done after two hours and 20 minutes. We were able to serve them while they were still warm.

Recipe is sufficent for 500 - 600 wings

Mix together in a sauce pan stir until slightly thickened

2 Cups cold Water

3 Cups Corn Starch

Then add to the above mix:

1 Gallon of Soy Sauce

12 Cups Brown Sugar

1 1/2 Cups of Vinegar

3 Tablespoon of Garlic Powder

2 teaspoons of Ground Ginger

1 1/2 teaspoon of Ground Black Pepper

In a large deep pot cook on the stove top medium/high heat until mixture comes to a full boil and begins to thicken. Do not overcook. Meat should be thoroughly thawed or the sauce will be washed off in the baking time. We chose to use wings because we were assured they would be cooked in time. Larger meats such as drumsticks may need more basting during the baking. We just placed the thawed wings in the pans and covered them with the prepared sauce. We actually stored them like them in the refrigerator overnight, covered with aluminum foil. They went right from the frig to the oven three hours before the meal was to be served. Because they went in the ovens chilled they may have taken longer to bake. If you make the sauce same day as baking it may only take 1 hour 45 minutes up to two hours total baking time.

Preparation Tips: Be sure your meat is fully thawed before cooking. The sauce can be made days in advance and kept in the refrigerator. Sauce will gel while in refrigerator and when heated will be thinner. ALWAYS keep the meat thoroughly covered in the sauce to help the chicken retain it tenderness. After stirring the meat, use the back of the spoon to press all the meat down into the sauce.

Quick Thaw Method: When buying chicken in bulk it may be packed tight so it is a lot like thawing out a turkey. It may take 2 - 3 days in the refrigerator. Ti quick thaw place them in cold water with ice, changing out the water to keep it cold. It may take 5 - 8 hours or more to thaw this way.

Bake at 375° for the first hour and a half. When the sauce begins to bubble like almost boiling turn down the heat to 350°. Rotate the bottom pan to the top and vise versa a couple times during the baking for even cooking throughout. Stir wings and sauce after 30 minutes of baking and every 30 minutes until done. Time varies depending on the size of your meat. Wings & Drumetts cook 2 hours and 20 minutes. It would take much longer for drumsticks. NOTE: we had two large foil pans from Sam's Club about half full (depth) in each oven. We used two ovens, four pans to cook 480 wings. That feeds approximately 120 people. Most men would eat 5 - 6 peices whereas women and children 2 - 3 pieces. So on the average figure 4 peices per person. We chose to serve the meat to be sure everyone received some. After everyone was served we invited the guests to come back for seconds. I like to serve rice with teriyaki chicken.